2959 tex-mex meatball soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion | |
| 1 | Zucchini | |
| ½ | pounds | Ground beef |
| 1 | teaspoon | Chili powder Salt and pepper |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Oregano |
| 1 | pounds | Canned tomatoes |
| 1⅓ | cup | Beef stock or broth |
| ⅛ | teaspoon | Hot pepper sauce |
Directions
Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder, salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium heat. Add meatballs and brown well - remove meatballs and lower heat. Add onion and zucchini. Cover and cook 5 minutes.
Stir in cumin, oregano, tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover and simmer for 15 minutes. Add meatballs, heat thoroughly. * use 1 pound ground beef if you like a lot of meat in your soup. Debbie Blakeslee Submitted By BARRY WEINSTEIN On 03-14-95